Week of June 25, 2024

We've got a delicious Cuban menu for the 6/25 delivery. Enjoy!

Remember, we offer dairy, gluten, nut, and soy-free options (and many other modifications) for all dishes. See the online order form for details and specify your preferences each week when you order.

Select one or more entrées depending on meal plan. Deliveries come with all five side dishes. See Pricing and Portions chart for more details. Order using the button in the sidebar.

Entrées

Jalapeno-orange natural pork tenderloin
The punchy and bright flavors of mojo and ceviche inspire this lively entree. Natural pork tenderloin is coated in brown sugar, garlic, jalapeños, and orange, roasted to juicy perfection, and served with the citrusy, saucy snap peas below. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Sazón organic chicken breasts
This stovetop method of cooking chicken breasts in a Sazón and citrus-heavy marinade produces juicy, fragrant, well-seasoned meat. This homemade take on Sazón blends sea salt, annatto, garlic, onion, cumin, turmeric, and black pepper to imbue dishes with a golden hue.  It stands up as a main course, but leftovers make for great additions to salads and tacos. Select ingredients omitted on request.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Wild-caught cod w/Mojo De Ajo (Cuban citrus-garlic sauce)
Mojo (pronounced MO-ho) owes its aromatic profile to the triumvirate of Cuban seasonings: garlic, cumin, and oregano. The garlic is fried to the color of amber to intensify its flavor without making it bitter. The combination of fresh lime and grapefruit juices replaces this recipe's traditional naranja agria (sour orange). Select ingredients omitted on request. Please eat within a few days of delivery for optimal freshness.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Crispy Cuban tofu
You definitely won't be missing any meat in this recipe! The tofu is sliced, topped with plenty of spices, and then cooked to crispy perfection.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Vegetarian enchiladas w/carrot sofrito, queso fresco & cilantro
Pureed carrots, garlic, onions, and tomatoes roast low-and-slow in olive oil to make a vibrant and flavorful sofrito-style sauce. It's healthful and colorful and sure to perk up any plate. Cashew "cheese" sub available. Select ingredients omitted on request.
6 cup Pyrex
Cuban-style rice & beans
The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice are commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. Cauliflower rice available. Select ingredients omitted on request.
4 cup Pyrex
Snap peas with cilantro-citrus salsa
This colorful snap pea dish features a bright salsa made with oranges, limes, brown sugar, garlic, jalapenos, cilantro, olive oil, and salt. Green bean sub available. Select ingredients omitted on request.
3 cup Pyrex
Spinach salad w/ jicama, radish, pepitas, & feta cheese
This salad is simple but exquisite -- in unexpected ways. Light and crisp, it makes an excellent start to a Latin meal and balances out some of the richness of the other dishes. Select ingredients omitted on request.
7 cup Pyrex
Tomatillo green chili chicken soup (Vegan version available)
Here, sautéed onions, tomatillos, and garlic blend with homemade vegetable stock to create a surprisingly creamy base for shredded chicken (or tofu for my vegans) and diced green chili.
Minimum deliveries = 1 pint | Standard deliveries = 1 quart | Standard Plus deliveries = 1.5 quarts | Four or More = 2 quarts

Ordering for this week’s menu is closed. Check back on Friday for a new selection of delicious dishes.

Make sure to place your order by 10am Tuesday for delivery the following Tuesday.

If this is your first order please fill out the Personal Preference Profile form.
Print this menu with cooking instructions and serving suggestions included.
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REMINDER

Reminder! We need your washed dishes, jars, defrosted ice packs, and coolers back each week. Please transfer any uneaten food to your own containers when necessary and return a complete set of dishes. Put lids on the Pyrex to prevent chipping in transit. We pick up on Tuesdays regardless of whether you order or not. Contact us with questions. Thank you!

Previous weeks’ Menus

Week of June 25, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Jalapeno-orange natural pork tenderloin
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Serve warm. Cover Pyrex with foil and cook the pork in a preheated 350-degree oven for 10 minutes or until hot to your liking. You can also slice the pork and give it a quick pan sear in a hot skillet with a splash of olive oil and a little dressing. 
The punchy and bright flavors of mojo and ceviche inspire this lively entree. Natural pork tenderloin is coated in brown sugar, garlic, jalapeños, and orange, roasted to juicy perfection, and served with the citrusy, saucy snap peas below. Try it with snap peas and rice and beans for dinner. Take leftovers for lunch with enchiladas or salad.
Sazón organic chicken breasts
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Hot, cold, or room temp. Cover the Pyrex with foil and cook the chicken in a preheated 350-degree oven for 10 minutes. Alternatively, slice or dice it and pan-fry in a hot skillet with olive oil.
This stovetop method of cooking chicken breasts in a Sazón and citrus-heavy marinade produces juicy, fragrant, well-seasoned meat. This homemade take on Sazón blends sea salt, annatto, garlic, onion, cumin, turmeric, and black pepper to imbue dishes with a golden hue.  It stands up as a main course, but leftovers make for great additions to salads and tacos. Try the chicken with enchiladas and rice and beans for dinner. Take leftovers with snap peas or salad for lunch. 
Wild-caught cod w/Mojo De Ajo (Cuban citrus-garlic sauce)
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat grill to medium-high. Salt and pepper fish all over and rub with olive oil. Spray the grill and cook fish for 3-4 minutes per side. Serve with sauce. Please eat within a few days of delivery for optimal freshness.
Mojo (pronounced MO-ho) owes its aromatic profile to the triumvirate of Cuban seasonings: garlic, cumin, and oregano. The garlic is fried to the color of amber to intensify its flavor without making it bitter. The combination of fresh lime and grapefruit juices replaces this recipe's traditional naranja agria (sour orange). Try it for dinner with a side of snap peas, beans, and rice. Take leftovers for lunch with salad and enchiladas.
Crispy Cuban tofu
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Heat in the microwave or oven.
You definitely won't be missing any meat in this recipe! The tofu is sliced, topped with plenty of spices, and then cooked to crispy perfection. Try it for dinner with rice and beans and snap peas. Take it for lunch with enchiladas and salad.

PLEASE FILL OUT THE DISH RETURN FORM BELOW AND PUT IT IN YOUR COOLER. COOLERS, WASHED DISHES, AND ICE PACKS WILL BE PICKED UP ON TUESDAY AFTER 10:30AM. We need a full set of dishes each week, so please transfer your food to your own containers when necessary. Please put lids on the containers to prevent chipping in transit. We pick up on Tuesdays regardless of whether you order or not. Thank you!

11 CUP RECTANGLE
7 CUP ROUND
6 CUP RECTANLGE
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4 CUP ROUND
3 CUP RECTANGLE
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BALL JARS
ICE PACKS
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Week of June 25, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Vegetarian enchiladas w/carrot sofrito, queso fresco & cilantro
6 cup Pyrex
Serve warm or room temp. Preheat the oven to 350 degrees. Cover enchiladas and bake for 20 minutes. Uncover and cook for a few more minutes until warm to your liking. Add your favorite hot sauce or salsa to kick up the heat.
Pureed carrots, garlic, onions, and tomatoes roast low-and-slow in olive oil to make a vibrant and flavorful sofrito-style sauce. It's healthful and colorful and sure to perk up any plate. Serve the enchiladas with black beans and rice for a delicious vegetarian dinner. Take leftovers with the salad or snap peas for a quick and tasty lunch.
Cuban-style rice & beans
4 cup Pyrex
Serve warm. You can nuke the rice and beans in the microwave for 1-2 minutes or heat them in a pan on the stove.
The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice are commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. Try them for dinner with the entree and snap peas. Take them for lunch with the enchiladas and salad.
Snap peas with cilantro-citrus salsa
3 cup Pyrex
Serve warm. Preheat oven to 400. Toss snap peas and a tablespoon of oil on a sheet pan. Season with salt and pepper. Roast until bright green, about 5-7 minutes. Serve with citrus salsa.
This colorful snap pea dish features a bright salsa made with oranges, limes, brown sugar, garlic, jalapenos, cilantro, olive oil, and salt. Try it for dinner with the entrée and rice and beans, or take it for lunch with the enchiladas.
Spinach salad w/ jicama, radish, pepitas, & feta cheese
7 cup Pyrex
Serve cold. Toss greens, jicama, and radishes in a large bowl. Add dressing and toss to coat. Sprinkle with pepita seeds and cheese as desired and serve.
This salad is simple but exquisite -- in unexpected ways. Light and crisp, it makes an excellent start to a Latin meal and balances out some of the richness of the other dishes. Serve it on its own or with an entrée or cup of soup.
Tomatillo green chili chicken soup (Vegan version available)
Minimum deliveries = 1 pint | Standard deliveries = 1 quart | Standard Plus deliveries = 1.5 quarts | Four or More = 2 quarts
Best warm. Heat gently on the stove or in the microwave. Season to taste and serve.
Here, sautéed onions, tomatillos, and garlic blend with homemade vegetable stock to create a surprisingly creamy base for shredded chicken (or tofu for my vegans) and diced green chili. Serve the soup for dinner with salad or take it as a grab-and-go lunch. You can also serve this w/ a corn tortilla or over rice or potatoes if desired.

Notes: This food is carefully cooked and packaged in a facility that uses nuts, wheat, and soy. * Pyrex can be put in a pre-heated oven up to 400 degrees. Do not put under the broiler. Place on soft hot pads or silicone once you remove it from the oven. Never put Pyrex on a hot burner. It will explode. Plastic lids cannot go in the oven. * Pyrex is also freezer safe but make sure to unthaw and bring the dish to room temp before popping it in the oven. Extreme temperature changes can cause it to crack. * Salad dressings that have congealed in the refrigerator can be nuked for 5-10 seconds to liquefy.* Most dishes are better if you cover them with saran wrap before microwaving. It prevents them from drying out. * Salad dressings, and most soups, benefit from a good stir or shake before serving. * Eat seafood within the first few days of delivery for optimum freshness * You can freeze wide-mouth Ball jars as long as there is 1″ of headspace at the top of the jar. Unthaw gradually in the refrigerator. * Please wash your empty dishes before loading them into the cooler. Stack rectangular dishes together and round dishes together when possible. Put lids ON dishes to prevent chipping. Place defrosted ice packs on the bottom .* Thank you! jennifer@littlepinkkitchen.com 303-725-3836.